Make This Now
How to Make Wheat Berries and Farro into Easy Weeknight Dishes
F&W's Kay Chun
Photo © John Kernick

F&W's Kay Chun shares her cooking strategy for fast weeknight meals.

Kay Chun of the F&W test kitchen is a grainiac. She devotes a portion of her Sundays to prepping different kinds of grains—quinoa, farro, wheat berries, bulgur. She boils them in salted water until al dente, like pasta, then spreads them out on a baking sheet to cool and stores them in separate containers in the refrigerator. Here are a few of her favorite things to do with them all week.

Recipes: Thai Chicken and Wheat Berry Salad
Double-Nutty Farro with Radishes

Related: Cooking with Wheat Berries
Farro Recipes
Whole Grain Breakfast Recipes

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